Photo of Grilled baby eggplant with yogurt sauce by WW

Grilled baby eggplant with yogurt sauce

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SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
This Middle Eastern-inspired side dish pairs perfectly with grilled lamb or chicken. Use Japanese eggplant for a lovely change of pace.We found that slicing the eggplant into 1/2-inch thickness was perfect for grilling the middle with just enough charred flavor on the skin. Sprinkling the eggplant with salt before grilling helps to take some of the water out of the eggplant. You can make the yogurt sauce ahead of time. Turn leftovers into a tasty sandwich filling: chop the eggplant and toss with some of the sauce, baby arugula and sliced tomato and/or cucumber.

Ingredients

plain fat free Greek yogurt

¾ cup(s)

water

2 Tbsp

kosher salt

¾ tsp, divided

ground cumin

¼ tsp

minced garlic

¼ tsp, very finely minced

paprika

¼ tsp, regular or smoked variety, plus extra for garnish

uncooked eggplant(s)

1¼ pound(s), about 3 baby eggplants

cooking spray

2 spray(s)

mint leaves

¼ cup(s), fresh, thinly sliced

Instructions

  1. In a small bowl, stir together yogurt, water, 1/4 teaspoon salt, cumin, garlic and paprika; set aside for at least 10 minutes for flavors to blend.
  2. Preheat outdoor grill or stove-top grill pan to medium-high.
  3. Slice eggplant lengthwise into 1/2-inch-thick slices; coat with cooking spray and sprinkle with remaining 1/2 teaspoon salt.
  4. Grill eggplant until lightly charred and tender, turning as needed, about 8 to 10 minutes; remove to a serving platter or bowl. Spoon yogurt sauce over eggplant; sprinkle with mint and garnish with paprika. Yields about 2 slices of eggplant and 2 tablespoons of sauce per serving.

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